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Roll out the barrel
DINING & ENTERTAINMENT GUIDE - JAN 2005
Roll out the barrel
Rum's the historical tropical drink
Rum has been inextricably linked to The Bahamas by hordes of pirates who frequented the area centuries ago.
Rum?s rich history is steeped in treachery and deception. Referred to as ?rumbullion? and ?kill devil? in 1651 by Richard Ligon, a pioneer traveller to Barbados, rum has long been associated with a seedy crowd.
Pirates are the most infamous rum guzzlers in history. At one time the skull and crossbones on the pirate flag were replaced by a skeleton holding a dagger in one hand and a ?rummer? in the other.
Pirates weren?t the only questionable characters associated with rum. The ?triangular? trade of the 17th and 18th centuries entailed New England merchants importing West Indian molasses to manufacture rum. They then shipped the rum to Africa in exchange for slaves to trade to West Indian planters for more molasses.
Rum has been one of the leading manufactured items in The Bahamas since the early 1960s. After Bacardi Company Ltd was confiscated in Cuba, shareholders brought it to The Bahamas. The Bacardi factory in New Providence includes a distillery, a rum processing/blending plant, a bottling plant, an international quality control laboratory and seven ageing warehouses, each with storage capacity of more than 50,000 barrels. Visitors can tour the Bacardi facility and sample some of the products.
Don?t forget to pick up your maximum allowance of duty-free rum to take back home. Try the following recipes with your Bahamas-bought rum.
Pina colada
11?2 oz white rum
1 oz coconut cream liqueur
2 oz pineapple juice
Crushed ice
Combine ingredients in a blender. Blend until smooth. Serve in a tall glass garnished with fruit.
Bahama mama
11?4 oz gold rum
11?2 oz Nassau Royale
2 oz orange juice
2 oz pineapple juice
Dash of angostura bitters
1?6 oz grenadine
Shake ingredients together and serve in a tall glass garnished with fruit.
Strawberry daiquiri
11?2 oz white rum
3 oz frozen strawberries
3 oz lime bar mix
Crushed ice
Combine ingredients in a blender. Blend until smooth. Serve in a tall glass garnished with fruit.
Bacardi splish splash
This award-winning recipe was created by Poop Deck West bartender Oswald Greenslade.
11?2 oz Bacardi Gold rum
1 oz Nassau Royale
3 oz pineapple juice
2 oz cream
1 oz sugar syrup
1 banana, diced
Combine ingredients with ice in a shaker and shake well. Serve in a tall glass and garnish with fruit.
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